Batch Cooking Box

Batch cook your way to delicious meals every day

  • Grass-fed British beef
  • Premium pork
  • Diced, minced or sliced, ready to cook
  • Code: D4017
  • Price per kg:
  • Item weight:
  • Servings: 12
Box Contains:
  • 2 packs Minced Steak, 440g per pack
  • 1 pack Diced Beef Steak, 440g
  • 1 pack Braising Steaks, 400g
  • 1 pack Diced Pork, 440g
  • 12 Pork Sausages, in packs of 6, 400g per pack
 
£31.25

This British beef and pork has been handpicked for their premium quality and great flavour. Batch cook delicious casseroles, curries and Bolognese in large quantities for a practical and economical way to prepare delicious meals in advance.

 

Cooking Instructions:
 
Minced Steak
From defrosted allow the mince to come to room temperature prior to cooking. Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil.
Add minced steak and brown all over for 6 - 9 minutes per 440g. Then use as per your favourite recipe.
Ensure the minced steak is piping hot throughout before serving.

Chef's tip: For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!
Diced Beef Steak
Prepare the meat: Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3. 2.

Sear the flavour: Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

Add the liquid: After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

The cooking process: Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

Test the meat: Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter. Basting as you go.
Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it. Allow a total cooking time between 1½ -2 hrs, or until tender.
Braising Steak
Prepare the meat: Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

Sear the meat: Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

Add the liquid: After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

The cooking process: Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

Test the meat: Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter.
Basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it. Allow a total cooking time between 1 - 1½ hrs, or until tender.
Diced Pork
Prepare the meat: Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

Sear the meat: Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

Add the liquid: After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

The cooking process: Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

Test the meat: Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter.
Basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it. Allow a total cooking time between 1 - 1½ hrs, or until tender.
Pork Sausages
Cooking guidelines from defrosted: remove all packaging.
Separate the sausages using scissors.
Do not prick sausages.

Pan Fry: Heat a little oil in a frying pan.
Cook on a medium heat 18-20 minutes Turning occasionally.
Grill: Pre-heat grill to medium.
Place sausages on grill rack for 14-18 minutes, turn occasionally.

Please note: cooking appliances vary in performance; these are guidelines only.
Ensure the product is piping hot throughout before serving.
Ingredients:
 
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Pork Sausages
Pork (80%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices (white pepper, nutmeg), flavourings, antioxidant: sodium ascorbate). Filled into natural pork casings.

Nutritional Information
 

(Typical per 100g)


Minced Steak

  • Energy: 853kJ/ 205kcal
  • Fat: 14.1g, of which Saturates: 6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19.3g
  • Salt: 0.3g


Diced Beef Steak

  • Energy: 726kJ / 147kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g


Braising Steak

  • Energy: 757kJ / 181kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g


Diced Pork

  • Energy: 776kJ / 184kcal
  • Fat: 6.4g, of which Saturates: 1.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 31.7g
  • Salt: 0.2g


Pork Sausages

  • Energy: 1336kJ / 322kcal
  • Fat: 27.4g, of which Saturates: 10.1g
  • Carbohydrate: 5.7g, of which Sugars: 0.3g
  • Fibre: 0.3g
  • Protein: 13.3g
  • Salt: 1.75g